New Delhi, Dec. 28 -- Do you know of a chutney prepared with tamarind blossoms in Marathwada? Or, one that is made with pomegranate-like seeds of the prickly water lily plant in Manipur? You may have heard of Odisha's GI-tagged kai chutney made of red weaver ants. But did you know versions of it exist across India's indigenous communities-as chigli chutney in Karnataka, chaapda in Bastar and kreshma chutney in Assam?

Pickles and preserves, chutneys and relishes may be considered as accompaniments, but a typical Indian meal is incomplete without these flavour pairings. Chutney: A Compendium of Stories and Recipes, curated and edited by Rushina Munshaw-Ghildiyal, is a deep-dive into India's vast and varied condiment culture through an exha...